August In AnaheimOur Pepper Of The Month
Be an Anaheim In A World of JalaPenosCooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size. A mild-flavored pepper it ranges from 500 to 2,500 units on the Scoville scale.
Here Comes The Sun
Fresh is Best
Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the pepper, fire roast it until the skin is charred and then peel off the skin.
Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.
– Joseph wayne eakins- pepper lover
Have a Pepper Proclamation? Are you heated up over habaneros? Are you Jolly For Jalapenos? If so, Tell us about your favorite pepper to be the featured pepper of the month.